Entrecôt with Roquefort sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Entrecôte (rib eye)
0.467 kg
Salt flakes
5.0 g
Brandy
0.003 l
Piquillo peppers
2.667 ud
Intense olive oil
0.067 l
Blue cheese sauce
0.167 l
Potatoes
0.167 kg
Sterilised milk
0.167 l
Margarine
0.007 kg
Plain flour
0.007 kg
Roquefort cheese
0.02 kg
Parsley
0.001 g
Elaboration
For the entrecôte:
- Remove the excess fat from the meat leaving the white parts.
- Cut 90 g portions.
For the garnish:
- Sliced potato confit and piquillo
For the sauce:
- Prepare a Roquefort cheese sauce flavored with a little reduced brandy.
HOW TO SERVE
- Roast the entrecote on a griddle or grill. Cut into strips.
- Heat the piquillo peppers and the potato.
- Put the piquillo on the potato. Plate the carved entrecote.
- Sauté the entrecote with the Roquefort sauce.
Nutritional information (1 portion)
Energy
440.94
kcal
Carbohydrates
8.6
g
Proteins
18.63
g
Lipids
36.59
g
Fiber
0.81
g
Saturates
11.81
g
Monounsaturated fatty acids
19.11
g
Polyunsaturated fatty acids
3.17
g
Cholesterol
70.13
mg
Calcium
76.67
mg
Iron
2.07
mg
Zinc
3.28
mg
Vitamin A
60.92
ug
Vitamin C
6.0
g
Folic acid
16.89
ug
Salt (Sodium)
118.5
mg
Sugars
2.26
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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